This composed salad requires a bit of time, but it's totally worth it. Boil the eggs and potatoes and roast the pepper the day before and it won't seem like such an arduous meal. While you're at it, make a couple extra eggs for a grab-n-go breakfast, boil a few more potatoes for that potato salad you're taking to the pot luck BBQ this weekend and that second pepper, it'll be perfect for gazpacho. You just took care of like four meals!!
A basic vinaigrette to dress the greens and potatoes and a simple 'salsa' to top the fish (which, by the way, cooks in all of six minutes) quickly bring the salad together. This is a healthy and extremely satisfying meal. Seriously... I had a warm peach tart sittin' pretty on the kitchen counter for dessert and skipped it because I felt just right after the salad. Hello! Peach tart for breakfast...can't beat that!
A note on the fish...Mackerel is a great choice because it's chock full of omega-3 fatty acids which are SO good for us and it's not overfished and, therefore, environmentally friendly (which is rare when it comes to fish these days). That said, if you can't find mackerel, go ahead and use whatever's fresh. Likewise, the rest of the elements of the salad can be substituted.
CSA salad w sauteed mackerel
2 hard-boiled eggs
2 large new potatoes, cooked
1 roasted pepper
tomato caper salsa
1 bunch arugula, washed and torn into bite size pieces
4 5oz fillets mackerel
- Place eggs in small saucepan and cover with cold water by an inch.
- Over high heat, bring water JUST to a boil, cover pot and turn off heat. Let stand 15 minutes.
- Pour off cooking water and cool eggs in ice water.
- Place potatoes in small saucepan and cover with cold water by an inch.
- Over high heat, bring water to a boil, turn heat down to medium so the water is gently bubbling and cook potatoes until easily pierced with a pairing knife, about 25 minutes.
1 medium tomato, seeded and diced
1 T capers, rinsed and chopped
- Combine tomatoes and capers in a small bowl. Make sure to taste before seasoning as capers tend to be salty.
1 half white onion, diced
1 t Dijon mustard
salt and pepper
2 T Champagne or white wine vinegar
1/4 c olive oil
- In a cleaned jam jar, combine the onion, mustard and vinegar. Season to taste.
- Add the olive oil, tightly put lid on jar and shake vigorously until emulsified. Taste again and adjust any of the ingredients until you like the flavors.
- Cut eggs in half lengthwise and the cut each half lengthwise again. You should have 8 pieces total.
- Cut potatoes crosswise into 1/4-inch pieces. Place potatoes on a plate in one layer and pour half of the vinaigrette over them.
- Cook the fish: heat a 12-inch saute pan over medium high heat until hot but not smoking, add 3 T olive oil, turn heat up to high and, when the oil is shimmering, add fillets skin side down. Cook for 6 minutes. Turn off heat.
- Dress arugula with remaining vinaigrette, divide among four plates and top greens with one fish fillet, skin side up. Top each piece of fish with 1/4 of the salsa and then divide the eggs, potatoes and peppers evenly among the plates.